Unlocking Algae's Potential in Animal Nutrition and Sustainable Agriculture

Algae, with their diverse strains and nutritional richness, present promising avenues for improving the diets of domesticated animals, enhancing the quality of food products, and promoting sustainability in agriculture. Algal by-products, derived from various industrial-scale cultivation and downstream processes, also offer additional opportunities for sustainable feed supplementation and food ingredient development. However, challenges such as production costs, processing logistics, and shelf-life stability hinder widespread adoption in both domesticated animal nutrition and food science applications. Addressing these challenges is crucial to unlocking the full potential of algae and algal by-products across these interconnected fields. Recent studies have shown the potential of algae to provide high-quality protein, essential fatty acids, and bioactive compounds that can enhance animal health and food quality. Despite these promising findings, there is a need for more comprehensive research to address the economic and logistical barriers to large-scale implementation.

This research topic aims to foster interdisciplinary collaboration and knowledge exchange to advance the utilization of microalgae and macroalgae with their by-products in domesticated animal nutrition, sustainable agriculture, and food science. By investigating the nutritional composition, processing technologies, and multifaceted applications of algae and algal by-products, the goal is to identify practical solutions for overcoming barriers to their adoption in diverse contexts. Furthermore, the research will explore their potential to mitigate environmental impacts, enhance food products, and contribute to overall sustainability in agriculture and food systems.

To gather further insights into the practical applications and challenges of algae in these fields, we welcome articles addressing, but not limited to, the following themes:
- Nutritional composition of various algae strains and their by-products
- Innovative processing technologies for algae and algal by-products
- Functional properties and sensory attributes of algae-based food products
- Environmental impacts of algae cultivation and utilization
- Economic feasibility and market potential of algae in animal nutrition and food science
- Case studies on the integration of algae into sustainable agricultural practices
- Interdisciplinary approaches to overcoming logistical and economic barriers
- Stakeholder engagement and policy recommendations for promoting algae adoption

Keywords: Algal biomass, valorization, strains, algal by-products, domesticated animal nutrition, sustainable agriculture, food science, environmental mitigation

Important Note: All contributions to this Research Topic must be within the scope of the section and journal to which they are submitted, as defined in their mission statements. Frontiers reserves the right to guide an out-of-scope manuscript to a more suitable section or journal at any stage of peer review.